About Chole Masala/White Chickpea Curry:
Chole/White chickpea curry is a spicy and flavorful Indian dish made with chole known as white chickpeas, powdered spices and herbs. Chole is very popular in North India, Dhabas, restaurants, and even in street side stall. In North India, chole used to serve with bhatura, poori, naan, steamed rice or with any kind of seasoned rice.
Benefits of White Chickpea:
- Packed with nutrients.
- Keeps appetite under control.
- It is a plant-based Protein.
- Helps in weight loss.
- Support blood sugar control.
- Helps in digestion.
- 1 cup white chickpea (approximately 200 gm).
- Water as required to boil the chickpeas and to make gravy.
- 2 large onions finely chopped or paste.
- 2 large tomatoes finely chopped or pureed.
- Some whole garam masala like 2 bay leaves, 2 cinnamon sticks, 4-6 green cardamoms, 4-6 cloves, 1 black cardamom, 1 star anise, and 1 mace).
- 1 teaspoon tea powder or a teabag (optional).
- 1 tablespoon garlic ginger paste.
- 1 teaspoon cumin seeds.
- 1 teaspoon cumin powder.
- 1 teaspoon coriander powder.
- 1/2 teaspoon turmeric powder.
- Red chilli powder to taste.
- Salt to taste.
- 1/2 teaspoon garam masala.
- 1 teaspoon dried pomegranate seed powder ((optional).
- 1 teaspoon chole masala powder (optional).
- 2-3 tablespoons of mustard oil or any kind of cooking oil or ghee.
- Some finely chopped coriander leaves.
- 1 teaspoon kasuri methi (dried fenugreek leaves).
- 1/4th teaspoon cooking soda (optional).
Boiling of white chickpea:
- Take one cup of white chickpea and wash it thoroughly and soak it overnight or at least 7-8 hours.
- Then, take a pressure cooker and add on the soaked chickpea and water as required to boil the white chickpeas.
- Take a muslin cloth and add in 1 bay leaf, 1 cinnamon stick, 2 green cardamom, 1 black cardamom, 2-3 cloves, 1 star anise, 1 mace, and one teaspoon of tea powder, and tie it tightly and put in the pressure cooker.
- Add salt to taste and 1/4th teaspoon cooking soda and mix well.
- Now put on the lid and cook it for at least 4-5 whistles on a medium flame or until the chickpea is well cooked.
- Then, switch off the flame and let the pressure cooker to release the pressure itself.
- When the cooker releases all the pressure, open the lead and discard the bag you made with muslin cloth and keep the boiled white chickpea aside.
Method of Making Chole/White Chickpea Curry:
- Take a kadai and turn on the flame.
- When kadai is hot, add on 2-3 tablespoons of mustard oil or any kind of cooking oil or ghee.
- When the oil is hot, add on the cumin seeds, 1 bay leaf, 2 cardamom, 2-3 cloves, and 1 cinnamon stick and saute them for 10 seconds.
- Then, add on the chopped onion or paste and cook on medium flame until the onion turned light golden brown in color.
- Then add on the 1 tablespoon of garlic ginger paste and cook it on a low flame until the raw flavour of the garlic ginger is gone.
- Then, add on the chopped or pureed tomato and salt and cook it on a low to medium flame for 5 minutes or until the tomato is well cooked.
- Then, add on all dry spices like cumin powder, coriander powder, chana masala (optional), turmeric powder, red chilli powder, and dried pomegranate seed powder (optional) and cook all the spices with tomato on a low flame until the oil gets separated from the masala.
- Then, add on the boiled chickpeas and mix it well with masala nicely.
- Then, add water as required for gravy and simmer it for 15-20 minutes.
- Then, add on the kasuri methi and cook it for 1-2 minutes.
- Then, add on 1/2 teaspoon garam masala and mix well.
- Then, add some finely chopped coriander leaves mix well.
- Then, turn off the flame and cover the lid and give at least 5-7 minutes of standing time to chole masala.
- Then, serve the chole masla with plain rice, jeera rice, ghee rice, roti, paratha, Naan, bhatura, or with Poori.